Wichita eagle., 1887-04-15
9ai11 eagle
MANUFACTURE OF BOGUS WINES.
Imported" Brands Made In a New York
NEUTRALITY-SUSPICIOUS. of Eaisins.

"Imported" Brands Made in a New York
Observation-Disclosures of lsaisins.
There are several old Frenchmen in New
York who have made almost national repu-
tations as wine dealers and experts. They
have about retired from business, but, with
the proverbial thrift of their nation, they
still find time to tend to their shops . few
hours dlily Some OF them have large
restaurants in connection with their whole
sale and retail wine trade, and favored Gus
toners ere often given an opportunity to
smack their lips over some rare old W ne,
whose label is too dust begrimed to be legi-
be, and as they hold the wine to the light
they become enthusiastic over its color,
favor, and bouquet, and probably order
several dozen bottles Of it sent to their
homes
Now this wine may be old and it may be
new 1t may have been imported from
France, or percbance it was pressed out on
the sunny Italian hills; but it Is more than
probable that the Old Frenchnan, unless he
knows that his customer has q trained and
delicate palate. has given him some vino
that is but the partial product Of the vine,
and was corcocted under the skilled eye Of
monsieur il the sub-5asement of the very
establishment where it is drunk. Why
should one find fault? It is surely more com
plimentary in g host to give one the result
Of his own labor than to furnish orc with
that of another. II it is Q real wine there is
exactly one chance in 10000 that it is what
the label represents it 20 be. 1t may be the
outcome OF a jGdicious mixture OF several
indifferent varieties blended into a harIo-
NOUS whole, or it may be an American
wine sailirlc- under false cOlOrS
Human ingenuity has never yet been able
30 make vino without gene small percentage
of alcohol, so this element remains as 4
base Tor TIE worst of productions is 4
rule the manufactured wines are offered
either as California wines, or as win ordlnalrc,
or sour cl2rct. They are the distt4lation Of
raisins colored with Iogwood. The r&isins
are placed in & vat filed with water al
temperature Of 60 degrees, there being fifty
Eve gallons OF water to every hUnGTCGwoi -i4t
Of rGisins. Some sugar is often thrown III
TO hasten fermentation, which usually Tests
eight or ten days, at Tho end Of which time
the liquid is drawn of and vino is made.
It is, Of course pale, and it IS dcctored with
some high colored Spanish wine, which is
cheap, and then a solution Of lOgwood is
added These wines do not, at the most,
contain moro than 10 per cent Of alcohol,
and having but little tannin they viii not
keep long. When wine is thus produced it
will not cost much. Raisins are not expen-
give, and a moldy article answers as well
rs one that is fresh. A noted French chem
ist has declared that the raisin wine, il
not drugged, is vastly more beautiful than
many Of the mixtures, most of them dele
teriOus, sold fo., genuine vine. This may
give wine drinkers n spark Of encourage
nlent, for there is no way of accounting for
the consumption Of the enormous raisin pro-
ducts of italy, Turkey, Spain and Greece,
unless one admits that they are used to take
the place OF crapes.-New York CoAmcr-
eial Advert.ser.